Mango Ice Cream

mango ice creamI live about 5 blocks away from a dangerously good vegan ice cream shop called Stogo. All of their ice cream is agave sweetened, they use organic ingredients, and it is really good. As I said, it’s dangerously good. Every once in awhile, Gennaro, being the keeper that he is, brings me home a pint of the coffee ice cream. Just because. I remember one particularly trying finals week when I just ate Stogo’s coffee ice cream for breakfast one day before an exam. I know ice cream for breakfast — even vegan, organic, sugar free ice cream — is not really in keeping with the otherwise healthful lifestyle I’ve embraced since embarking on an allergy-free diet. But sometimes life demands demands a little reckless gratification, like coffee ice cream in the morning. Below is a photo I took of a half-eaten bowl of Stogo’s coffee ice cream over warm brownies — one of my favorite treats.

stogoAs much as I enjoy a ready-to-eat pint every once in awhile, I’ve always been curious about making my own vegan ice cream at home. What’s stopped me up until this point is the simple fact that I don’t own an ice cream maker, which I thought was a deal-breaker when it came to homemade ice cream. Turns out, I thought wrong. With the likes of Dave Lebovitz explaining that a good quality product can come straight from the freezer(with a little patience and some manual labor, that is), I was all about it.

Why not just buy an ice cream maker? My poor kitchen just can’t take another gadget, I’m afraid. With little space and lots of old pots and pans practically falling out of the cupboards when we open them, an ice cream maker just doesn’t seem like a  great idea right now. Maybe when we overhaul the kitchen come wedding time in August, we’ll create some extra room. But I’m afraid an ice cream maker sounds like more effort than it’s worth at the moment — the effort being finding a place to put it!

So, I’d rather transfer my effort into making a slightly more labor-intensive ice cream without a machine. The end result is inevitably a bit icier, but it’s quite tasty and makes for a great low carb, no-bake vegan dessert. The intermittant blending is really to create some air and get a nice fluff. It also helps to break up the ice crystals that will tend to form when anything freezes directly from liquid to solid. Enjoy this ice cream right away out of the freezer, as it tends to melt a little quicker than traditionally-made ice cream. It’s great topped with diced, fresh mango or toasted, flaked coconut.

Vegan Mango Ice Cream:

1 13.5-oz. can coconut milk (not light)

2 tablespoons coconut oil

2/3 cup agave nectar

1 tablespoons fresh squeezed lime juice

1/2 teaspoon pure vanilla extract

1/4 teaspoon salt

1 teaspoon Ener-G egg replacer

10 oz. frozen mango chunks (about 2 heaping cups)

Directions:

1. Blend all ingredients except mango in a blender. Add mango and blend until smooth and no chunks remain. Pour into a glass baking dish with a lid. Place in freezer.

2. Freeze mixture for up to 6 hours (may take less or more time, depending on freezer), removing every hour and a half to two hours to beat mixture. Beat using handheld electric blades or an immersion blender until ice cream is fluffy. Return to freezer and repeat a few times until desired texture is reached. Best when enjoyed shortly after preparing.

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Comments

  1. Julie says

    Hi Beth! I just found your site and everything looks delicious! I’m gluten-free, soy-free, corn-free and dairy-free.
    One question: I’m a major chocoholic and wonder if I could add cocoa powder to this to make it chocolate? With STRAWBERRIES?! YUM! :)
    let me know if you’ve tried the chocolate and how much cocoa powder might work. Thanks!

  2. Beth says

    Hi Julie — I think you could definitely add chocolate. You could try making it without the mango and add maybe 1/2 cup unsweetened cocoa powder and maybe a teaspoon of ground coffee. Or without the coffee and with frozen stawberry, like you said. I tried a version with the coffee and chocolate and mint and it didn’t turn out most likely due to the mint. But I think minus the mint it may have been a hit — so I say go for it! You probably will want to up the agave to taste if you don’t do strawberry, since the fruit adds some sweetness. Thanks for your comment and good luck!! I may just have to try that combo myself not that you’ve got me thinking about it!! : )

    Beth

  3. jacie says

    I’ve been experimenting with different ice cream recipes lately (in my new ice cream maker!), but let me share one you can try using mangoes – no ice cream maker required and it’s super easy with heavenly, creamy, delicious results!!

    You can use a couple of small plastic freezer containers (not too deep – the rectangle ones, for example) or better yet, some empty yogurt or jello containers as “molds” (if you don’t have a popsicle mold – altho this recipe alone is prompting me to get one).

    I would suggest making some simple syrup and store in the fridge for whenever the mood for sorbet or this recipe strikes you.

    I made my simple syrup using 1 cup water and 1 cup Splenda (altho I am trying to use less splenda and more things like Agave or Sun Crystals – something more natural. I’m finding splenda gives me bad headaches and I don’t like that it is not natural – but for creamy popsicles like this, you eating very little of it).

    Simple Syrup – one cup water/one cup sugar or sugar substitute, brought to a gentle boil (until all sugar is dissolved), then cooled.
    (I make about three cups and store the rest in a glass jar in the fridge for next time. They say it lasts for two or three months)

    Once cooled, combine the syrup, a couple of nicely ripe mangoes peeled and diced (juices, too), 1 can of coconut milk (lite is just fine), and a couple tablespoons of freshly-squeezed lemon or lime juice, all in a blender, puree until smooth.
    Then place in your freezer containers overnight.

    That’s it! There is no need to tend to the mixture as it freezes.
    When making the popsicle-like treats, I was even able to stand the sticks in nearly right away, because the mixture is somewhat thick, just very carefully (so they didn’t slump over).

    So basically, if you already have your simple syrup on hand, all you have to do is throw the other ingredients in the blender and whirrr!
    (I also grate the lime or lemon rinds for added zest, and so as not to waste a good rind)

    I read somewhere that a dash of alcohol (usually vodka or rum) prevents frozen treats from becoming rock hard, so I’m always adding a splash of rum to my ice creams. I can’t say for sure if I had added rum to this mixture, but likely did.
    It does not affect taste at all, just keeps your treat smooth and creamy! =)

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